Mozzarella Chicken in Basil Cream Sauce

Preparation

1. Preheat the oven to 200 °C (conventional, top and bottom heat; 175 °C fan). Pat the fillets dry and season with salt and pepper.
2. Heat the oil in a frying pan and sear the fillets hard all over for about 5 minutes.
3. Halve the tomatoes, pick the basil leaves and chop them finely.
4. Bring the cream to the boil, melt the cream cheese into it, stirring, season with salt and pepper and stir in two thirds of the basil.
5. Put the meat and tomatoes in a greased baking dish, pour over the sauce, scatter with the chopped mozzarella and, if you like, add the Parmesan and herb butter.
6. Bake for about 30 minutes, sprinkle with the remaining basil and serve with rice or croquettes.

Drink with it

• White wine · excellent match

  Weissburgunder (Pinot Blanc), Soave or unoaked Chardonnay

  Clean acidity and medium body carry the cream sauce and mozzarella, and the restrained fruit lets the basil and chicken take the lead.

  Which wine pairs with food? A simple approach to choosing ↗

• Rosé · good match

  Dry rosé, chilled

  Light red fruit suits the baked tomatoes, and the acidity cuts the creaminess.

• Sparkling wine · good match

  Prosecco or Crémant brut

  The bubbles cleanse the palate of cream and cheese and act as a counterpoint to the richness of the sauce.

  Sparkling wine, Champagne, and Prosecco: what's the difference? ↗

• Pale lager · good match

  Pale lager

  Mild maltiness and carbonation keep the cream sauce light without dominating the basil and chicken.

  Pils or Helles: What's the Difference? ↗